I took creamy Italian ricotta cheesecake and crowned it with juicy peach cobbler goodness for a dessert that looks almost too good to slice. One bite in, and the secret is out.

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I’m obsessed with this Peach Cobbler Italian Ricotta Cheesecake because it hits every craving I have at once. Creamy, tangy, buttery, peachy, a little messy in the best way.

I love how the ricotta cheese keeps the cheesecake lighter and silkier, while the fresh peaches bring that juicy cobbler energy I cannot resist. And that contrast?

Unreal. Each bite gives me rich cheesecake, syrupy fruit, and crumbly topping without feeling too precious or fussy.

But honestly, it’s the kind of dessert I keep “testing” with a fork straight from the fridge. Just one more bite.

Always one more.

Ingredients

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Graham cracker crumbs make that buttery, crunchy base everyone secretly loves most.
Butter holds the crust together and gives it that cozy bakery smell.
Ricotta keeps the cheesecake light, creamy, and a little less heavy.
Cream cheese brings the classic tangy richness you expect from cheesecake.
Eggs help everything set, so slices don’t totally collapse.
Vanilla adds warmth and makes the peaches taste sweeter.
Lemon juice and zest keep the filling bright, not flat.
Sour cream or cream makes it extra smooth and soft.
Peaches are the juicy star, sweet, summery, and a little messy.
Cornstarch thickens the peach layer so it’s not runny.
Brown sugar gives the peaches that cobbler-style, caramel vibe.
Cinnamon makes it taste like something Grandma would bring over.
The cobbler topping adds tender, golden bites on top.
Cold butter makes the topping crumbly in the best way.
Plus, powdered sugar makes it look fancy without trying hard.

Ingredient Quantities

1 1/2 cups graham cracker crumbs

2 tablespoons granulated sugar (for crust)

6 tablespoons unsalted butter, melted

24 ounces whole milk ricotta cheese, well drained

8 ounces cream cheese, softened

3/4 cup granulated sugar (for filling)

2 large eggs

2 teaspoons vanilla extract

1 tablespoon lemon juice

1 teaspoon lemon zest

2 tablespoons all purpose flour (optional, for stability)

1/4 cup sour cream or heavy cream

3 cups fresh peaches, peeled and sliced (about 4 to 5 medium) or equivalent frozen, thawed

1 tablespoon cornstarch (to thicken peach filling)

1/4 cup brown sugar

2 tablespoons granulated sugar (for peaches)

1 tablespoon lemon juice (for peaches)

1 teaspoon vanilla extract (for peaches)

1 teaspoon ground cinnamon

1 cup all purpose flour (for cobbler topping)

1/2 cup granulated sugar (for cobbler topping)

1/4 cup brown sugar (for cobbler topping)

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cubed (for cobbler topping)

1/4 cup milk or buttermilk

1 large egg (for cobbler topping)

1 tablespoon unsalted butter, cut into small pieces (to dot over peaches)

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the crust: mix graham cracker crumbs with 2 tablespoons granulated sugar and 6 tablespoons melted butter until sandy. Press evenly into the bottom and slightly up the sides of the springform. Bake 8 minutes, then cool while you make the filling.

3. Drain the ricotta well by lining a fine mesh sieve with cheesecloth and letting it sit over a bowl in the refrigerator for at least 30 minutes, pressing gently to remove excess moisture.

4. Make the ricotta cheesecake filling: in a large bowl beat drained ricotta, softened cream cheese, 3/4 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons flour if using, and 1/4 cup sour cream or heavy cream until smooth. Set aside.

5. Prepare the peaches: toss 3 cups sliced peaches with 1 tablespoon cornstarch, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Cook in a skillet over medium heat for 3 to 5 minutes until slightly softened and syrupy, then cool slightly.

6. Assemble layer one: pour half of the ricotta filling over the cooled crust and spread evenly. Spoon half of the peach mixture over the filling, leaving some peaches and syrup reserved.

7. Make the cobbler topping: combine 1 cup flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. Cut in 6 tablespoons cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Whisk together 1/4 cup milk and 1 large egg, then stir into the dry mixture to form a thick batter.

8. Dollop the cobbler batter over the peach layer in spoonfuls, then gently spread or leave rustic peaks. Top with the remaining ricotta filling and remaining peach mixture, dotting with 1 tablespoon butter cut into small pieces.

9. Bake at 350°F (175°C) for 50 to 65 minutes until the topping is golden and the cheesecake center is set but still slightly jiggly. If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes.

10. Cool the cheesecake on a wire rack to room temperature, then chill at least 4 hours or overnight to set. Before serving, dust with powdered sugar if desired and loosen the springform sides.

Equipment Needed

1. Oven (preheated to 350°F 175°C)
2. 9 inch springform pan with parchment round
3. Mixing bowls (large and medium)
4. Electric hand mixer or stand mixer and a whisk
5. Fine mesh sieve plus cheesecloth for draining ricotta
6. Measuring cups and spoons
7. Spatula and rubber scraper
8. Skillet for cooking peaches
9. Pastry cutter or fork (for cutting in butter)
10. Wire cooling rack

FAQ

Q: How should I drain the ricotta so the filling is not watery? A: Line a fine mesh strainer with cheesecloth or a clean kitchen towel, add the ricotta, fold the cloth over, place over a bowl, and refrigerate for at least 2 hours or overnight to remove excess liquid.

Q: Can I use frozen peaches instead of fresh? A: Yes. Thaw them fully, drain off any excess liquid, then toss with the cornstarch, sugars, lemon juice, vanilla, and cinnamon before using to prevent a soggy filling.

Q: What oven temperature and bake times are best? A: Bake the assembled cheesecake at 350 F for about 50 to 60 minutes until the center is mostly set with a slight wobble. Add the cobbler topping and continue baking about 20 to 25 minutes until golden and bubbling. Times may vary by oven.

Q: Will the cobbler topping stay crisp on top of the cheesecake? A: The topping will be golden and slightly crisp on top while tender underneath where it meets the peach filling. For extra crispness, cool the whole dessert slightly and broil very briefly for 1 to 2 minutes watching carefully.

Q: Can I make this ahead and how should I store leftovers? A: You can bake the whole dessert a day ahead, cool completely, then refrigerate covered. Leftovers keep 3 to 4 days refrigerated. Rewarm individual portions in a microwave or oven before serving.

Q: How can I make a gluten free version? A: Use gluten free graham cracker crumbs for the crust and substitute a 1 to 1 gluten free flour blend for the cobbler topping flour. Check that baking powder is gluten free as well.

Peach Cobbler Italian Ricotta Cheesecake Recipe Substitutions and Variations

Ricotta cheese: mascarpone; whole-milk cottage cheese, well blended and drained; quark or ricotta salata blended until creamy
Cream cheese: neufchâtel for lower fat; mascarpone for richer, silkier texture; Greek yogurt strained thick for lighter filling
Graham cracker crumbs: digestive biscuits crushed; shortbread cookies crushed for a buttery crust; vanilla wafers crushed
Fresh peaches: frozen, thawed and drained; canned peaches, well drained and patted dry; nectarines for a slightly firmer, tangier fruit

Pro Tips

1. Drain the ricotta until nearly dry, then beat it well so the texture is silky. Any leftover moisture will make the filling runny, so give it time in cheesecloth and press gently rather than squeezing hard or you will lose creaminess.

2. Cook the peaches just until they release syrup but still hold some shape. Overcooking turns them mushy and undercooking leaves them too firm after baking. If using frozen fruit, thaw and drain any excess liquid before tossing with the cornstarch.

3. Protect the crust by baking it briefly before adding the filling and press crumbs firmly so they lock together. For extra insurance against a soggy bottom, chill the crust in the fridge 10 to 15 minutes after prebaking so it firms up before filling goes in.

4. Bake until the center is mostly set but still has a gentle wobble; carryover heat will finish it as it cools. Chill thoroughly before slicing so the layers settle and cut cleanly, and run a thin knife around the pan before releasing the springform for tidy edges.

Peach Cobbler Italian Ricotta Cheesecake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I took creamy Italian ricotta cheesecake and crowned it with juicy peach cobbler goodness for a dessert that looks almost too good to slice. One bite in, and the secret is out.

Servings

servings

Calories

520

kcal

Equipment: 1. Oven (preheated to 350°F 175°C)
2. 9 inch springform pan with parchment round
3. Mixing bowls (large and medium)
4. Electric hand mixer or stand mixer and a whisk
5. Fine mesh sieve plus cheesecloth for draining ricotta
6. Measuring cups and spoons
7. Spatula and rubber scraper
8. Skillet for cooking peaches
9. Pastry cutter or fork (for cutting in butter)
10. Wire cooling rack

Ingredients

1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar (for crust)
6 tablespoons unsalted butter, melted
24 ounces whole milk ricotta cheese, well drained
8 ounces cream cheese, softened
3/4 cup granulated sugar (for filling)
2 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons all purpose flour (optional, for stability)
1/4 cup sour cream or heavy cream
3 cups fresh peaches, peeled and sliced (about 4 to 5 medium) or equivalent frozen, thawed
1 tablespoon cornstarch (to thicken peach filling)
1/4 cup brown sugar
2 tablespoons granulated sugar (for peaches)
1 tablespoon lemon juice (for peaches)
1 teaspoon vanilla extract (for peaches)
1 teaspoon ground cinnamon
1 cup all purpose flour (for cobbler topping)
1/2 cup granulated sugar (for cobbler topping)
1/4 cup brown sugar (for cobbler topping)
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed (for cobbler topping)
1/4 cup milk or buttermilk
1 large egg (for cobbler topping)
1 tablespoon unsalted butter, cut into small pieces (to dot over peaches)
Powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Make the crust: mix graham cracker crumbs with 2 tablespoons granulated sugar and 6 tablespoons melted butter until sandy. Press evenly into the bottom and slightly up the sides of the springform. Bake 8 minutes, then cool while you make the filling.
Drain the ricotta well by lining a fine mesh sieve with cheesecloth and letting it sit over a bowl in the refrigerator for at least 30 minutes, pressing gently to remove excess moisture.
Make the ricotta cheesecake filling: in a large bowl beat drained ricotta, softened cream cheese, 3/4 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons flour if using, and 1/4 cup sour cream or heavy cream until smooth. Set aside.
Prepare the peaches: toss 3 cups sliced peaches with 1 tablespoon cornstarch, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Cook in a skillet over medium heat for 3 to 5 minutes until slightly softened and syrupy, then cool slightly.
Assemble layer one: pour half of the ricotta filling over the cooled crust and spread evenly. Spoon half of the peach mixture over the filling, leaving some peaches and syrup reserved.
Make the cobbler topping: combine 1 cup flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. Cut in 6 tablespoons cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Whisk together 1/4 cup milk and 1 large egg, then stir into the dry mixture to form a thick batter.
Dollop the cobbler batter over the peach layer in spoonfuls, then gently spread or leave rustic peaks. Top with the remaining ricotta filling and remaining peach mixture, dotting with 1 tablespoon butter cut into small pieces.
Bake at 350°F (175°C) for 50 to 65 minutes until the topping is golden and the cheesecake center is set but still slightly jiggly. If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes.
Cool the cheesecake on a wire rack to room temperature, then chill at least 4 hours or overnight to set. Before serving, dust with powdered sugar if desired and loosen the springform sides.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.